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To be more specific, it's a larger, more starchy version of banana that's commonly used in Latin, African, and Caribbean cuisine. When it comes to cooking, plantains are treated more like a vegetable than a fruit. Only fill the basket halfway to ensure even cooking. Carefully lower the basket into the hot oil. Fry for 3–4 minutes or to light golden color.
Try to leave a little space around each slice, if possible. Buy a few green plantains and you’ll be well on your way to making a quick and healthy snack. I believe I cut them thinner than your recipe required and they still took much longer than 15 minutes to cook.
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Arrange plantain slices in a single layer on a baking sheet and season with salt and pepper to taste. Plantain Chips are super crispy and absolutely delicious deep-fried chips made with raw plantain. If you are looking to know how to make plantain chips at home, then this is the recipe for you. They taste so amazing and I bet you won’t stop at a few once you start eating them. With a small knife and with precision, thinly slice the plantain horizontally.
Typically, you wouldn’t eat it raw because the plantain is starchier and is not as sweet as a banana. Their skins are also much thicker than bananas. You would need to cook plantains before you eat them. Coat the plantain chips with olive oil, or spritz with no-calorie cooking spray. These fried plantain chips can be stored in an airtight container for up to four days.
Ingredients
Slice the plantains using a mandoline slicer or the slicing side of a box grater. This ensures thin even slices that will cook evenly. You could use slightly ripe plantains to make plantain chips but please make sure the plantains are still firm to the touch.
You might need to reduce the heat on the oil after turning the chips, as the second side cooks much quicker than the first. Use the oil you have on hand. If not following the Whole30 plan, you can fry plantains using vegetable oil or sunflower seed oil.
How do you make plantain chips?
Cut ends off of plantains, peel skin and thinly slice. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. I made these for the first time tonight and probably used plantains that were “riper” than recommended. I was wondering if you could include a picture of how the plantain is suppose to look. Mine were starting to have blackness on the skins in parts.
If you’ve ever shopped at Trader Joe’s odds are you’ve seen their plantain chips. But when you can easily make them at home with very little effort and a higher quality oil, why wouldn’t you? Sapana, you surely know how to tempt me…just brushed my teeth and thought I’d comment on a few recipes links before going to bed. Now I’m sure I’m going to dream about plantain chips….
For plantain chips that are lower in fat and calories, try baked plantain chips. Baked plantain chips will be a little more dry on the inside than fried, but it's worth the trade off for fewer calories. But before we can go ahead and make some delicious tostones, we need to learn how to peel plantains. Plantains are not hard to peel, however, it does takes some practice. Cut the ends of the plantains and very carefully run your knife through the peel lengthwise, without cutting into the flesh. How thin do you slice your plantain chips with a mandolin?
A ripe plantain will be yellow with some brown and a little bit of softness. An overripe plantain is all brown and very soft. Slice the ends off of the plantain and cut the plantain in half crosswise. Cut two slits into the skin from end to end on both the top and bottom of each plantain half. Peel the skin off from these slits.
Let the chips cool completely and crisp from both sides. The flavor of coconut oil makes them more interesting and delicious. If you have plenty of coconut oil at home then go ahead and try frying the chips in that and you will see the difference. Place chips in a bowl, sprinkle with salt, toss to coat, and then serve. Fry the plantains in batches till they are golden on one side, then turn them over and fry the other side.
They’re a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. This hidden superfood warrants a trip your local grocery. Carefully add enough plantain chips to fill skillet but do not overcrowd skillet either. Oil will be ready when you add a plantain slice to the skillet and it bubbles around it. A dipping sauce is totally optional but I absolutely love my plantain chips with a dipping sauce.
Hi, did you use unripe plantains? The plantains should be sliced thinly so they come out crispy. The oil should be hot enough but not too hot so the chips don't burn quickly.
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